Earl Grey Buttercream
Silky smooth Earl Grey buttercream infused with tea for the perfect flavor. The ideal consistency for filling and frosting cakes, piping onto cupcakes, using as macaron filling, and more!
Servings 2.5 Cups
Ingredients
Earl Grey Milk
- 1/4 Cups (60ml) whole milk
- 1 tsp Earl Grey tea loose leaf or from a tea bag
Earl Grey Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 2 tsp pure vanilla extract
- 2 1/2 Tbsp (38ml) Earl Grey Milk, room temperature (recipe above)
- pinch of salt, or to taste
Instructions
Make the Earl Grey Milk
- Add the milk and Earl Grey tea into a small saucepan set over medium heat. Bring the mixture to a simmer, stirring occasionally, then turn the heat off and steep for 10 minutes. Use a fine mesh sieve to strain the tea leaves from the milk and be sure to press all the liquid out from the leaves.
- After straining, measure out 2 1/2 Tbsp (38ml) of the Earl Grey milk and discard any left over. Let the Earl Grey milk cool to room temperature before using it in the recipe.
Make the Earl Grey Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.
- With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add the Earl Grey milk, vanilla, and salt. Continue mixing on low speed until fully combined and smooth, scraping down the bowl and paddle as needed.
Notes
Make Ahead Tips:
- The Earl Grey milk can be made ahead and stored in an airtight container in the refrigerator up to 3 days ahead. Bring it back to room temperature when you're ready to use it in the cake and buttercream recipes.
- The Earl Grey buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency.
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.